Makes 6-8 servings
1 cup green or brown lentils
3 cups water
1 head cauliflower, stems and leaves removed and broken into 1-inch pieces
2 Tbsp. olive oil
2 medium yellow onions, diced (about 1 1/2 cups)
1 jalapeño pepper, de-seeded and minced
4 cloves garlic, minced
4 tsp. chili powder, divided
2 tsp. ground cumin, divided
1 tsp. ground coriander, divided
1/2 cup canned or homemade tomato sauce
1 1/2 tsp. salt, or to taste
1/2 tsp. ground pepper, or to taste
1 pkg. organic taco shells
4 cups shredded romaine lettuce, reserved for topping
Guacamole, for garnish
- Rinse and drain the dry lentils thoroughly. Combine with the water and bring to a boil. Reduce the heat to low and simmer until tender, about 30 minutes. Drain any excess water.
- In a food processor, pulse the cauliflower into rice-size pieces. Heat the olive oil in a large skillet over medium heat. Cook the onion and jalapeño until the onion is translucent, about 5 to 7 minutes. Add the cauliflower, garlic, and half the spices and cook for 4 minutes. Stir in the tomato sauce and cook for another 3 to 4 minutes, or until the cauliflower is tender.
- Add the cooked lentils, the remaining half of the spices, and the salt and pepper. Cook for an additional 3 minutes to blend the flavors. Scoop the finished mixture into the taco shells, then top with shredded romaine lettuce and a dollop of guacamole. Serve immediately.